ReceptnaptárPirozhki with egg and spring onion
Egg and spring onion pirozhki are the Russian spring pastry filled with the first green onions. Simple, cheap, fresh in flavour. Especially liked around Easter time.
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Method
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- Knead and prove the dough as for the cabbage pirozhki.
- Chop the boiled eggs finely.
- Chop the spring onions and soften in the butter for 2 minutes.
- Mix the eggs with the onions, salt and pepper.
- Roll the dough into 12 discs, add filling, pinch closed, place on a tray and brush with egg.
- Bake at 190 °C for 20-25 minutes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not thin the filling; the egg binds itself.
- Best with fresh spring onions.
- Rice can enrich them.
Frequently asked questions
When are they traditionally made?
In spring, when the first green onions appear, around Easter.
Can they be frozen?
Yes, baked, for 2 months.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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